As the Head Chef for our exciting new site in Brighton, you will play a pivotal role in the opening process. You will be responsible for not only leading the kitchen team but also for recruiting, training, and developing the BOH team, to ensure a seamless launch and ongoing success.

Your expertise will be key in shaping the kitchen’s operations, from menu execution to maintaining the highest standards of food quality and hygiene. Working closely with the management team, you will help to establish and build a strong and dynamic kitchen culture while ensuring that the restaurant's concept and vision are brought to life.

It's the Head Chef’s kitchen!! Our Head Chefs are passionate about delivering our food to our very high standards and aren’t afraid of getting stuck in to make sure the kitchen keeps up with demand. They are ultimately accountable for everyone, and everything in the kitchen, from stock control, team management whilst taking a key role as one of the restaurant’s senior managers

What’s in it for you?

• Private Medical Insurance
• 50% team discount – hope you like lobsters.
• Starting a family? Access enhanced Maternity, Paternity or Shared Parental Leave.
• Late-night taxis – working late? Let’s get you home safe.
• Birthday off? Duvet day? – For sure. An extra day of annual leave alongside 5.6 weeks holiday.
• Pension scheme – the older you will thank you.
• Need flexibility? Let’s make it happen.
• Want to run your very own Burger & Lobster?– we grow our own. 67% of our GMs are homegrown, and 100% of our Head Chefs.
• Need help? We partner with Hospitality Action to support you when you need it.
• Hungry? – free meals when you’re working.

Duties

• Ensure the efficient and smooth running of the kitchen and meet restaurant objectives
• Maintain operations with policies and standard operating procedures
• Promote and maintain a fair and good working relationships throughout team
• Communicate effectively with the team through regular meetings
• Lead, motivate, train and develop the team to support the development of all members
• Ensure the entire kitchen team are aware of their responsibilities in respect of health and safety in the workplace and have the minimum qualifications and training to work inside the Kitchen
• Prepare and distribute duty rotas for the staff, taking into account planned activities and any staff absence.
• Ensure that rotas are clearly displayed and manage any necessary changes
• Manage and maintain correct team levels, identify recruitment needs and take an active role in search and selection activities (including legal working documents) and the appointment of team. Any manager roles must be agreed with your Executive Chef.
• Ensure every new team member has an inspiring and informative induction, with clear expectations and sufficient training provided.
• Able to perform evaluations during probationary periods and performance reviews for improvement and development, these must be documented, recorded and saved in their team file for further review.
• Identify and action training and development needs and procedures including twice yearly appraisals.
• Responsible of effective recording of staff training
• Deliver a strong talent and succession plan for the business.
• Professionally deal with any staff complaints/ or grievances promptly seeking advice from HR & ops manager in line with company guidelines.
• Responsible for ensuring consistent high-quality of food preparation and service
• Coordinate the day-to-day activities of the Commis chef, Sous chefs and take responsibility for the management and supervision of Kitchen Porters to ensure that team goals are achieved
• Ensure hygiene practices for food handling, general cleanliness and maintenance of the kitchen is compliant and in accordance with regulations, company policies and due diligence procedures.
• Ensure an effective stock rotation procedure and stock control system
• Manage and control food costs
• Take action to minimise wastage at all stages of food production through controls, keeping records and making reports as required.
• Ensure that food production is achieved within a budget limit
• Maintain and develop relationships with suppliers
• Inspect all incoming products ensuring all quality standard
• Ensure that details of all orders are recorded according to to set procedures, ensuring that the relevant paperwork is received and processed
• Ensure all foods in fridges and freezer are stored as per health department regulations
• Establishing and monitoring financial controls in all areas, including managing labour effectively & stock
• Take full accountability for all cash management throughout the business, conduct thorough investigations into any cash loss and report to your ops manager.
• Take ownership of business results, including guest experience, sales, profit and loss, safety, productivity engagement, turnover, stock and consumables.
• Ensure that high levels of customer service are maintained at all times
• Meet with any guest as required
• Carry out risk assessments as required to ensure team safety
• Full awareness and adherence to licensing, data protection, Health and Food Safety

Who we are:
Food innovation and team member education are what makes us tick. And our utter obsession with all things burgers and lobsters makes it easy. With a heart for provenance and the drive to continually source only the highest quality ingredients around, whether that’s our food or team members, our recipe is simple: source the best, treat it with respect and have a great time along the way.

You’ll need to be:

• Passionate about our food and sending the very best of it out to our guests
• See hospitality as a career, not just a job
• Can play well with others, after all, we’re all one big team
• Knowledgeable and experienced in getting the best of out the team
• Able to cope well in busy kitchen environments- you’ll have done this before

Please note that due to the nature of the industry, you will be required to work on a shift basis on a rota basis.

Only successful candidates will be contacted for an interview/voluntary trial shift.

All applicants will be required to prove that they are legally allowed to work in the United Kingdom.

As the Head Chef for our exciting new site in Brighton, you will play a pivotal role in the opening process. You will be responsible for not only leading the kitchen team but also for recruiting, training, and developing the BOH team, to ensure a seamless launch and ongoing success.

Your expertise will be key in shaping the kitchen’s operations, from menu execution to maintaining the highest standards of food quality and hygiene. Working closely with the management team, you will help to establish and build a strong and dynamic kitchen culture while ensuring that the restaurant's concept and vision are brought to life.

It's the Head Chef’s kitchen!! Our Head Chefs are passionate about delivering our food to our very high standards and aren’t afraid of getting stuck in to make sure the kitchen keeps up with demand. They are ultimately accountable for everyone, and everything in the kitchen, from stock control, team management whilst taking a key role as one of the restaurant’s senior managers

What’s in it for you?

• Private Medical Insurance
• 50% team discount – hope you like lobsters.
• Starting a family? Access enhanced Maternity, Paternity or Shared Parental Leave.
• Late-night taxis – working late? Let’s get you home safe.
• Birthday off? Duvet day? – For sure. An extra day of annual leave alongside 5.6 weeks holiday.
• Pension scheme – the older you will thank you.
• Need flexibility? Let’s make it happen.
• Want to run your very own Burger & Lobster?– we grow our own. 67% of our GMs are homegrown, and 100% of our Head Chefs.
• Need help? We partner with Hospitality Action to support you when you need it.
• Hungry? – free meals when you’re working.

Duties

• Ensure the efficient and smooth running of the kitchen and meet restaurant objectives
• Maintain operations with policies and standard operating procedures
• Promote and maintain a fair and good working relationships throughout team
• Communicate effectively with the team through regular meetings
• Lead, motivate, train and develop the team to support the development of all members
• Ensure the entire kitchen team are aware of their responsibilities in respect of health and safety in the workplace and have the minimum qualifications and training to work inside the Kitchen
• Prepare and distribute duty rotas for the staff, taking into account planned activities and any staff absence.
• Ensure that rotas are clearly displayed and manage any necessary changes
• Manage and maintain correct team levels, identify recruitment needs and take an active role in search and selection activities (including legal working documents) and the appointment of team. Any manager roles must be agreed with your Executive Chef.
• Ensure every new team member has an inspiring and informative induction, with clear expectations and sufficient training provided.
• Able to perform evaluations during probationary periods and performance reviews for improvement and development, these must be documented, recorded and saved in their team file for further review.
• Identify and action training and development needs and procedures including twice yearly appraisals.
• Responsible of effective recording of staff training
• Deliver a strong talent and succession plan for the business.
• Professionally deal with any staff complaints/ or grievances promptly seeking advice from HR & ops manager in line with company guidelines.
• Responsible for ensuring consistent high-quality of food preparation and service
• Coordinate the day-to-day activities of the Commis chef, Sous chefs and take responsibility for the management and supervision of Kitchen Porters to ensure that team goals are achieved
• Ensure hygiene practices for food handling, general cleanliness and maintenance of the kitchen is compliant and in accordance with regulations, company policies and due diligence procedures.
• Ensure an effective stock rotation procedure and stock control system
• Manage and control food costs
• Take action to minimise wastage at all stages of food production through controls, keeping records and making reports as required.
• Ensure that food production is achieved within a budget limit
• Maintain and develop relationships with suppliers
• Inspect all incoming products ensuring all quality standard
• Ensure that details of all orders are recorded according to to set procedures, ensuring that the relevant paperwork is received and processed
• Ensure all foods in fridges and freezer are stored as per health department regulations
• Establishing and monitoring financial controls in all areas, including managing labour effectively & stock
• Take full accountability for all cash management throughout the business, conduct thorough investigations into any cash loss and report to your ops manager.
• Take ownership of business results, including guest experience, sales, profit and loss, safety, productivity engagement, turnover, stock and consumables.
• Ensure that high levels of customer service are maintained at all times
• Meet with any guest as required
• Carry out risk assessments as required to ensure team safety
• Full awareness and adherence to licensing, data protection, Health and Food Safety

Who we are:
Food innovation and team member education are what makes us tick. And our utter obsession with all things burgers and lobsters makes it easy. With a heart for provenance and the drive to continually source only the highest quality ingredients around, whether that’s our food or team members, our recipe is simple: source the best, treat it with respect and have a great time along the way.

You’ll need to be:

• Passionate about our food and sending the very best of it out to our guests
• See hospitality as a career, not just a job
• Can play well with others, after all, we’re all one big team
• Knowledgeable and experienced in getting the best of out the team
• Able to cope well in busy kitchen environments- you’ll have done this before

Please note that due to the nature of the industry, you will be required to work on a shift basis on a rota basis.

Only successful candidates will be contacted for an interview/voluntary trial shift.

All applicants will be required to prove that they are legally allowed to work in the United Kingdom.